Tex-Mex Beef Rump & Avocado Salad
with Charred Corn & Coriander
A Tex-Mex salad bowl is exactly what we need as the weather warms up. Those sweet chipotle beef rump are calling our name, begging us to grab a forkful along with crunchy cos, creamy avo and zesty radish. No need to wait any longer, come have a bite!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
avocado
1 head
cos lettuce
½
radish
1 tin
sweetcorn
1 packet
Beef Rump
1 sachet
Tex-Mex spice blend
1 packet
Mild Chipotle Sauce
1 packet
mayonnaise
(Contains Egg; )
1 packet
coriander
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Slice avocado in half, scoop out flesh and thinly slice. Roughly chop cos lettuce. Thinly slice radish. • Drain sweetcorn. • In a bowl, combine beef rump, Tex-Mex spice blend and a drizzle of olive oil.
• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, add mild chipotle sauce and honey, and toss to coat.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• Slice beef. • In a large bowl, combine cos lettuce, radish, avocado, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide salad between bowls. Top with Tex-Mex glazed beef rump and charred corn. • Drizzle with mayonnaise and tear over coriander. Enjoy!